What a fabulous morning for baking. I love getting back from the gym, worn out in a good kind of way, and starting on a baking project. Of course breakfast and a shower come first but after that Iâ€™m all over the kitchen!
This morning I went back to what is probably my favorite muffin recipe. It comes from Farmgirl Fare, the first food blog I ever read regularly. I was searching for a bran muffin recipe online a few years back and came across Farmgirl Susan’s Basic Bran Muffin. These beauties are 100% whole grain and use simple, un-messed with ingredients. The basic recipe is easily modified for any fruit or flavor youâ€™re craving and Iâ€™ve always enjoyed how the amounts of each ingredient are easy to remember. These muffins have big crusty tops but are moist inside and taste so good youâ€™ll forget how much fiber is in them! Iâ€™ve made a blueberry version of these several times, a simple raisin version, and a ginger pear version. Today I decided to give apple cinnamon a try.
Last weekend Lee and I picked about 11 pounds of apples at Biscay Orchards down the road. Weâ€™ve been snacking on them all week and Iâ€™ve been trying to decide what to bake with them. We picked about half Macintosh and half Cortland. Of course I had to make some muffins and my favorite bran muffin recipe came to mind as a good backdrop for apple and cinnamon. Perhaps later in the week Iâ€™ll make something more ambitious. A pie, tart, or cake maybe?
For now, enjoy these perfectly moist, cinnamony goodies crammed full of apples!
It came to my attention, after baking these muffins, that a bunch of bloggers are celebrating fall by posting apple-related recipes today! Just my luck! Here is my contribution to Fall Fest (see A Way to Garden to find out more).
Apple Cinnamon Bran Muffins
Adapted from Farmgirl Susan’s Basic Bran Muffin
2 cups wheat bran
1 cup oat bran
1 cup whole wheat flour
2 teaspoons baking soda
1 teaspoon baking powder
1 tablespoon, or more, cinnamon
1/2 teaspoon salt
2 large eggs
2/3 cup milk
2/3 cup yogurt + applesauce (The original recipe calls for yogurt. I subbed 1/2 cup applesauce for part of the yogurt this time)
1/3 cup canola oil
2 tablespoons sweet molasses or cane syrup (The original recipe calls for 1/3 cup. I cut back so the molasses flavor wouldnâ€™t mask the cinnamon too much and because agave is already really sweet)
1/3 cup honey (I used agave)
1 teaspoon vanilla extract (optional)
2-3 medium-sized apples, depending on how fruity you like your muffins
Preheat oven to 375 degrees F.
Combine wheat bran, oat bran, flour, baking powder, baking soda, cinnamon, and salt in a large bowl.
In a separate bowl, mix eggs, milk, yogurt, oil, molasses, honey, and vanilla if using.
Chop apples finely. I left the peels on, cut the apples into small pieces, and then pulsed them in the blender a few times.
Fill 12 muffin cups lined with paper liners, silicone cups, or a little oil. This makes 12 really big muffins so the cup will be really full. You could also make more, smaller muffins if you prefer.